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overhead shot of freshly baked enchiladas in a dish

Chipotle Pinto Bean and Roasted Vegetable Enchiladas

  • Author: Allison
  • Total Time: 1 hour
  • Yield: 6 servings (2 enchiladas each) 1x
  • Diet: Vegan


These chipotle pinto bean and roasted vegetable enchiladas are brimming with goodness: roasted broccoli, red pepper, squash, and beans are tossed with a homemade chipotle enchilada sauce and enrobed in flour tortillas. Then they’re topped off with more enchilada sauce and cheese, and baked. This is the perfect plant-based Mexican comfort dish. 



Roasted Vegetables 

  • 1 medium bunch of broccoli, chopped into small florets
  • 1 medium red bell pepper, roughly chopped
  • 1 medium yellow onion, sliced 
  • 2 medium garlic cloves, chopped
  • 4 cups cubed butternut squash or sweet potato (1/2-inch cubes) 
  • 1 1/2 tbsp extra virgin olive oil 
  • Pinch each sea salt and ground black pepper
  • 1 large bunch of kale, chopped

Chipotle Enchilada Sauce

  • 2 tbsp extra virgin olive oil 
  • 1 medium yellow onion, diced
  • 4 medium cloves of garlic, minced
  • Sea salt and ground black pepper, to taste
  • 2 chipotles in adobo sauce, finely chopped
  • 2 tbsp of the adobo sauce
  • 1 tbsp chili powder
  • 2 tsp cumin 
  • 1 tsp dried oregano 
  • 680 mL crushed tomatoes (I used Eden organic brand) 
  • 2 tbsp tomato paste
  • 1 cup vegetable broth 

Everything Else

  • 3 cups cooked pinto beans (or 2 15-oz cans, drained and rinsed) 
  • 12 6-inch whole grain or corn tortillas
  • 2 cups grated Monterey Jack cheese of choice (vegan or organic goat/cow/sheep) 
  • 12 avocados, sliced 
  • 1 lime, sliced 
  • Chopped fresh cilantro


  1. Preheat the oven to 400 degrees F and line two large rimmed baking sheets with parchment paper. 
  2. Place the broccoli, red pepper, onion, and garlic in a large bowl. Add a pinch of salt and pepper and 3/4 tbsp of olive oil. Toss to coat and place on one of the baking sheets. 
  3. Place the cubed butternut squash or sweet potato in the same bowl you used for the other vegetables and add a pinch of salt and pepper and 3/4 tbsp of olive oil. Toss to coat and place on the second baking sheet. 
  4. Place the vegetables in the oven and roast the broccoli/red pepper/onion/garlic for 17 minutes, remove from the oven and add the chopped kale, and roast 3 minutes more.  Roast the squash for 25-30 minutes, or until tender. 
  5. Meanwhile, prepare the enchilada sauce. Warm the oil in a skillet over medium heat. Add the onion, garlic, and a pinch of salt and pepper. Cook for five minutes, stirring occasionally. Add the chipotles, adobo sauce, chili powder, cumin, oregano, crushed tomatoes, tomato paste, and vegetable broth and bring to a simmer. Remove from heat. If desired, you can blend the sauce in an upright blender for a smooth sauce, as I did. 
  6. Place all of the roasted vegetables in a large bowl. Add the pinto beans and 1 cup (250 mL) of the enchilada sauce. Stir to combine. 
  7. Lightly grease 2 9×13-inch or 1 9×13-inch and 2 8×8 or 9×9-inch baking dishes with olive oil. (Yes, this seems like a lot of dishes, but you’ll be making 12 good-sized enchiladas.) Spread 1/2 cup of sauce over the bottom of the 9×13 dish(es) and 1/4 cup of sauce over the bottom of the 8×8 or 9×9 dishes.
  8. Assemble the enchiladas: Place a heaping 1/2 cup (125 mL) of the filling down the middle of each tortilla. Snugly wrap the left side over the right and place seam-side down in the prepared baking dishes. 
  9. Evenly pour the remaining enchilada sauce over top of the enchiladas and evenly sprinkle with the grated cheese. 
  10. Bake the enchiladas at 375 degrees F for 20-25 minutes. 
  11. Garnish the enchiladas with sliced avocado, lime, and cilantro. 
  12. Extra filling can be stored in an airtight container in the fridge for up to a week. It’s delicious over quinoa or brown rice and topped with guacamole! 


Feeding a smaller crowd? Divide the recipe in half! You’ll still get 6 enchiladas with a bit of extra filling. 

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Supper, Main Dish
  • Method: Bake
  • Cuisine: Mexican

Keywords: vegan enchilada recipe, vegetarian enchiladas, pinto bean enchiladas